Creamy Tarragon Chicken Salad

August/September 2006

Your rating: None Average: 3.7 (64 votes)

Reduced-fat sour cream and mayo make a sumptuous, creamy dressing for a considerably lightened take on chicken salad. Oven-poaching the chicken in broth intensifies its flavor and keeps it moist and succulent. Combined with sweet grapes and aromatic tarragon, this is an elegant version of chicken salad that's wonderful on a bed of mixed greens or a sandwich with nutty whole-grain bread.

"I made this dish because it sounded good, then I found out it was good for me too!! I didn't tell my husband it was low cal, and he can't stop raving about it! "
Creamy Tarragon Chicken Salad

12 Reviews for Creamy Tarragon Chicken Salad


I love this chicken salad recipe. I agree with the previous review that the tarragon is a little overpowering (and I chose this recipe from the other chicken salad recipes because I love tarragon). I use fresh tarragon, and a bit less than called for. To make this really fast, I buy grilled chicken from my grocery store deli, then it's just chopping and mixing. I also cut back on the amount of "dressing" since I don't like mine so mayonnaise-y.


Being in the mood for a chicken salad sandwich this looked delish. Yet I was a little dissapointed. the tarragon is a little to overwhelming for my taste, next time I would use less. The idea of using baked chicken was the best part as the chicken was more savory. It needs something though to give it a kick. Maybe apples? something sweet.


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